When people think of barbecue, they usually picture brisket, ribs, burgers, or steaks. But hidden within Argentina's legendary asado culture is a lesser-known delicacy that deserves a place on every grill enthusiast's menu: Matambre.

This thin cut of beef is packed with flavour, cooks surprisingly quickly, and develops an incredible smoky crust when grilled over Spanish Holm Oak Charcoal. If you're searching for an authentic South American BBQ recipe that's different from the usual, grilled matambre is one of the most rewarding dishes you can cook.

What is Matambre?

Matambre is a thin sheet of beef taken from between the hide and the ribs of the cow. Its name comes from the Spanish phrase "mata hambre," meaning "hunger killer," because gauchos traditionally cooked it first over the fire while waiting for larger cuts to finish.

Although hugely popular in Argentina and Uruguay, matambre remains relatively unknown in the UK, making it an excellent choice for anyone wanting to impress guests with something unique.

Why Spanish Holm Oak Charcoal Makes the Difference

Cooking matambre requires consistent, high heat. Because the cut is relatively thin, you want a charcoal that creates an even cooking surface without constant refuelling.

Our Spanish Holm Oak Charcoal is particularly well suited because it offers:

• Long-lasting, steady heat for controlled grilling

• Large lump pieces that create an even bed of embers

• Clean-burning performance with very little ash

• A subtle, sweet smoke that enhances beef without overpowering its natural flavour

Unlike lighter charcoals that burn away quickly, dense holm oak gives you enough cooking time to build a beautiful crust while keeping the inside juicy and tender. Its restaurant-grade performance makes it equally suitable for Kamado grills, charcoal BBQs, Asado setups, and ceramic cookers.

Ingredients

• 1 whole matambre (approximately 1kg)

• 4 cloves garlic, minced

• Fresh parsley, finely chopped

• Olive oil

• Juice of one lemon

• Sea salt

• Freshly cracked black pepper

• Optional: smoked paprika and chilli flakes

How to Grill Matambre

1. Prepare the Fire

Light your Spanish Holm Oak Charcoal around 30–40 minutes before cooking. Wait until the charcoal develops a glowing bed of embers with very little visible flame.

The dense holm oak charcoal maintains excellent cooking temperatures without frequent topping up, making it ideal for this style of live-fire grilling.

2. Season the Beef

Mix olive oil, garlic, parsley, lemon juice, salt, and pepper into a simple marinade. Coat both sides of the matambre and leave for at least 30 minutes.

3. Grill Over Direct Heat

Place the beef directly over the hot coals.

Cook for approximately:

• 6–8 minutes on the first side

• 5–7 minutes on the second side

The goal is crispy, caramelised edges with a juicy centre.

4. Rest and Slice

Allow the meat to rest for 5 minutes before slicing across the grain into thin strips.

Serve alongside chimichurri, grilled vegetables, or crusty bread for a true Argentine barbecue experience.

The Perfect Charcoal for Serious Grilling

Whether you're cooking traditional Argentine recipes, reverse-searing steaks, grilling vegetables, or experimenting with live-fire cuisine, choosing premium charcoal can dramatically improve the final result.

Globaltic Spanish Holm Oak Charcoal produces a long, stable burn with clean smoke and reliable heat control, allowing the natural flavours of quality ingredients to shine. Its dense hardwood construction also means fewer refuels during longer cooks, making it a favourite among both professional chefs and passionate home barbecue enthusiasts.

In Conclusion

If you're looking for an unusual BBQ recipe that combines authentic South American tradition with exceptional live-fire flavour, grilled matambre deserves a place on your menu.

Pair it with premium Spanish Holm Oak Charcoal, and you'll discover why consistent heat, clean-burning fuel, and subtle wood smoke can transform a simple cut of beef into an unforgettable barbecue experience.